Nano And Microencapsulation For Foods
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Nano And Microencapsulation For Foods
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Author : Hae-Soo Kwak
language : en
Publisher: John Wiley & Sons
Release Date : 2014-04-02
Nano And Microencapsulation For Foods written by Hae-Soo Kwak and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-02 with Technology & Engineering categories.
Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the protective coating. For example, vitamins can be encapsulated to protect them from the deterioration they would undergo if they were exposed to oxygen. This book highlights the principles, applications, toxicity and regulation of nano- and microencapsulated foods. Section I describes the theories and concepts of nano- and microencapsulation for foods adapted from pharmaceutical areas, rationales and new strategies of encapsulation, and protection and controlled release of food ingredients. Section II looks closely at the nano- and microencapsulation of food ingredients, such as vitamins, minerals, phytochemical, lipid, probiotics and flavors. This section provides a variety of references for functional food ingredients with various technologies of nano particles and microencapsulation. This section will be helpful to food processors and will deal with food ingredients for making newly developed functional food products. Section III covers the application of encapsulated ingredients to various foods, such as milk and dairy products, beverages, bakery and confectionery products, and related food packaging materials. Section IV touches on other related issues in nano- and microencapsulation, such as bioavailability, bioactivity, potential toxicity and regulation.
Application Of Nano Microencapsulated Ingredients In Food Products
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Author :
language : en
Publisher: Academic Press
Release Date : 2020-10-17
Application Of Nano Microencapsulated Ingredients In Food Products written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-17 with Technology & Engineering categories.
Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. - Clarifies which nanoencapsulated ingredients can be applied for different food products - Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products
Nano And Microencapsulation
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Author : Nedal Abu-Thabit
language : en
Publisher: BoD – Books on Demand
Release Date : 2021-01-27
Nano And Microencapsulation written by Nedal Abu-Thabit and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-01-27 with Science categories.
Nano- or micro-encapsulation is used in many different fields and industries, including pharmaceuticals, cosmetics, food, and agrochemicals. It offers advantages for various applications, especially drug delivery. Nano-encapsulation can help extend and control the release of drugs as well as increase drug bioavailability and efficacy. It improves the precision of targeted drug delivery and allows for fabricating nano-encapsulated drugs for diagnostic and theranaostic applications. This book covers recent advances in fabricating nano-/micro-capsules using natural carriers for therapeutic and diagnostic drug delivery applications as well as rheology and formulations of micro-emulsions for diverse applications. This book is essential for scientists and researchers with diverse backgrounds in chemistry, engineering, material sciences, pharmaceuticals, and drug delivery.
Nanotechnology Applications In Food
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Author : Alexandru Grumezescu
language : en
Publisher: Academic Press
Release Date : 2017-02-22
Nanotechnology Applications In Food written by Alexandru Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-22 with Science categories.
Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety. The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials. - Includes how nanobiosensors are useful for the detection of foodborne pathogens - Discusses applications of nanotechnology from flavor and nutrition, to stability and safety in packaging - Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano delivery systems - Identifies practical applications of nanoscience for use in industry today
Nanoencapsulation Of Food Bioactive Ingredients
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Author : Seid Mahdi Jafari
language : en
Publisher: Academic Press
Release Date : 2017-05-25
Nanoencapsulation Of Food Bioactive Ingredients written by Seid Mahdi Jafari and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-25 with Technology & Engineering categories.
Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference. - Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods - Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils - Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems
Lipid Based Nanostructures For Food Encapsulation Purposes
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Author :
language : en
Publisher: Academic Press
Release Date : 2019-08-06
Lipid Based Nanostructures For Food Encapsulation Purposes written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-06 with Technology & Engineering categories.
Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation.
Encapsulation And Controlled Release Technologies In Food Systems
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Author : Dr Jamileh M. Lakkis
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
Encapsulation And Controlled Release Technologies In Food Systems written by Dr Jamileh M. Lakkis and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-28 with Technology & Engineering categories.
In Encapsulation and Controlled Release Technologies in Food Systems, editor Lakkis has gathered a highly respected collection of expert contributors from industry and academia to highlight recent innovations in encapsulation and controlled release technologies in food systems. Unlike most recent publications which dealt exclusively with theoretical aspects of these technologies, this volume focuses mainly on devising effective and innovative applications in food systems in which these delivery vehicles operate. In addition, the book provides some emphasis on new opportunities that may arise from the development of new materials for the design and fabrication of delivery vehicles and carriers. Encapsulation and Controlled Release Technologies gives the reader a solid grasp of basic concepts of encapsulation technologies and their novel applications in food systems. Dr. Lakkis also presents novel possibilities of encapsulation and controlled release along with a discussion on future perspectives and economical implications of these technologies.
Techniques For Nanoencapsulation Of Food Ingredients
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Author : C. Anandharamakrishnan
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-26
Techniques For Nanoencapsulation Of Food Ingredients written by C. Anandharamakrishnan and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-26 with Technology & Engineering categories.
Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.
Spray Drying Techniques For Food Ingredient Encapsulation
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Author : C. Anandharamakrishnan
language : en
Publisher: John Wiley & Sons
Release Date : 2015-07-23
Spray Drying Techniques For Food Ingredient Encapsulation written by C. Anandharamakrishnan and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-07-23 with Technology & Engineering categories.
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.